Smoky Grilled Zucchini Corn Salad
A smoky and flavorful salad perfect for summer BBQs, featuring grilled zucchini and corn with Italian-inspired flavors.
Equipment
- 1 grill preheated to medium-high heat
- 1 Mixing Bowl large
- 1 Knife for chopping
- 1 Cutting Board
Ingredients
Salad Ingredients
- 2 medium zucchinis sliced
- 4 ears of corn husked
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic minced
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
- 1/4 cup Parmesan cheese grated
Instructions
Preparation
- Preheat your grill to medium-high heat. Clean the grates and oil them lightly to prevent sticking.
- Slice the zucchinis into 1/4-inch rounds. Husk the corn and lightly coat both vegetables with olive oil. Season with salt and pepper.
- Place the zucchinis and corn on the grill. Grill the zucchinis for about 5 minutes per side, or until they are tender and have grill marks. Grill the corn for about 15 minutes, turning occasionally until charred on all sides.
- Remove the vegetables from the grill and let them cool slightly. Cut the kernels off the corn cobs and slice the grilled zucchini into bite-sized pieces.
Assembling the Salad
- In a large mixing bowl, combine the grilled vegetables with cherry tomatoes and sliced red onion.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped basil. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients. Toss gently to combine and ensure the salad is evenly coated with the dressing.
Serving and Storage
- Transfer the salad to a serving platter. Sprinkle with grated Parmesan cheese before serving. Enjoy at room temperature or slightly chilled.
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days. For best results, serve at room temperature after removing from the fridge.
Notes
Pro Tips: Use fresh, high-quality ingredients for the best flavor. Let the vegetables rest after grilling to lock in juices. Ingredient Substitutions: Yellow squash or red bell peppers can be used. Feta cheese can replace Parmesan. How to Serve: Serve at room temperature with grilled meats or seafood. Storage & Freshness: Store leftovers in an airtight container for up to 3 days. Make-Ahead Tips: Grill vegetables a day ahead and store in the refrigerator until ready to assemble the salad.